What’s better than a delicious potato salad at a BBQ? And, being January 26 (Australia Day), it is definitely the day for BBQs.
Everyone has a favourite potato salad recipe and this is mine. At a recent Christmas event, a friend of mine remarked at how delicious this salad was!
I like to use:
10 -12 chat potatoes
2 rashers bacon (cubed)
2 large stalks celery
mayonnaise
handful flat leaf parsley
handful garlic chives
2 teaspoons seeded mustard
2 teaspoons dijon mustard
1 tablespoon cider vinegar
salt and pepper to taste
oil for frying
Rinse the chat potatoes and scrub the skins to remove any dirt.
Cut the chat potatoes into 4-6 pieces, depending on their size.
Place the pieces in a large saucepan and cover with cold water. (Apparently if it grows below the ground you start the vegetable in cold water, and if it grows above the ground, use boiling water.)
Bring to the boil and cook for 10 -12 minutes until the potatoes are cooked but not too soft. When done, remove from heat and allow to cool before assembling salad.
I think bacon improves just about everything! The bacon cubes in this salad add a great crunch and saltiness to the salad.
While the potatoes are cooking, fry the bacon cubes in a frying pan until they start to darken.
Drain on kitchen paper and allow to cool.
Once the potatoes and bacon are cooled, add to a bowl with the chopped celery stalks, parsley and chives.
Now it’s time to make the dressing. Add the mustard and vinegar to the mayonnaise.
Season with salt and pepper to taste.
Add the dressing to the salad before serving and enjoy!
Here is a recipe that can be printed out.
- 10 -12 chat potatoes
- 2 rashers bacon (cubed)
- 2 large stalks celery
- mayonnaise
- handful flat leaf parsley
- handful garlic chives
- 2 teaspoons seeded mustard
- 2 teaspoons dijon mustard
- 1 tablespoon cider vinegar
- salt and pepper to taste
- oil for frying
- Rinse the chat potatoes and scrub the skins to remove any dirt.
- Cut the chat potatoes into 4-6 pieces, depending on their size.
- Place the pieces in a large saucepan and cover with cold water.
- Bring to the boil and cook for 10 -12 minutes until the potatoes are cooked but not too soft.
- When done, remove from heat and allow to cool before assembling salad.
- While the potatoes are cooking, fry the bacon cubes in a frying pan until they start to darken.
- Drain on kitchen paper and allow to cool.
- Once the potatoes and bacon are cooled, add to a bowl with the chopped celery stalks, parsley and chives.
- Add the mustard and vinegar to the mayonnaise.
- Season with salt and pepper to taste.
- Add the dressing to the salad before serving and enjoy!
Wow – yum!